Tres Leches Cake

I found this recipe that a friend gave me and I have yet to make it. I just need a good reason, or do I?

Serves 12-16
Cake
1 ½ cups + 2 tbsp. all-purpose flour
1 tbsp. baking powder
4 eggs, separated
1 ½ cups sugar
½ cup milk

Topping
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 ½ cups milk
1 (16 oz.) carton sour cream

whipped cream
fresh strawberries


Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Sift flour with baking powder and set aside, In a large bowl with clean beaters, beat egg whites until frothy. Gradually add sugar beating until stiff peaks form. Add yolks, one at a time, then slowly add flour and milk, alternating to mix well. Pour batter into prepared pan and bake until edges are golden brown, about 40-45 minutes. Remove from pan and let cool completely on a rack. Prepare topping, pour over cake and let sit until all the mixture is absorbed, 20-30 minutes. Cover and refrigerate overnight ***. Frost with whipped cream and garnish with sliced strawberries. Serve cold.

***If there’s much liquid still sitting on top of the cake when you’re ready to frost, spoon most of it off before you go on.

My Menu Plan for Oct. 28

I slacked off last week! I didn't stay on track and we splurged on a pizza on Friday night and Saturday night my daughter and I each ate a hot dog at Sam's Club (We don't have a membership to Sam's so I barrow my sister's card occasionally). Anyway, I'm adding two meals back in this week.

Also, I've decided to try not to spend much money this week on groceries. We overdid it on going out to eat this month (we been trying to go out only once a month) with my In-laws coming to town, my husband's birthday and a moment of weakness. I think it'll be good to see if I can stay out of the grocery stores for a week. We have a big stockpile and I've got this week's menu planned so, we'll be fine. I may pick up Milk or produce and I am going to get some more Pillsbury biscuits for Friday's meal. I know there will always be more sales! I do have to say I am $70 under budget ($400.00) for the month and I know we spent at least $70 going out to eat. I feel good about this. And, next month I am going to lower our budget to $325.00 for November. Let's see if I can do it. I know I can, I have a huge stockpile and I have been very aware of my grocery spending.

Update: Since I typed this post Sunday morning and now (Sunday evening) I have to tell you we now have a membership to Costco! Today is my husband's Birthday so we went out to a late lunch and afterwards he spontaneously decided to stop at Costco and get us a membership. I am not quite sure how I feel about it. I do know there is a new store opening in a couple days at Garden of the Gods and Nevada so that will be great but, I just told him that when our daughter and I walked around Sam's I looked at prices and I said I've able to get lower prices with coupons. We'll see, I do like some of the non-food items they have so I may like it. They even have some neat Christmas decorations out already.

Our lunches usually consist of leftovers!

Here is the plan for out dinners this week:

Monday - Beef 'n Beans with Cheesy Biscuits last week I called it "Something with ground beef!" because I couldn't remember the name of it. If I remember correctly I added corn one time when I made it. I think I'll do it again.

Tuesday - Tortellini Pasta with Italian Sausage I never made this last week so, I'm adding it back in. I'll make some Zucchini with Parmesan to go with it.

Wednesday - Mariachi Chicken - Yep you guessed it! It's from Fix, Freeze, Feast! I wasn't kidding when I said I said I went a little overboard on Chicken last week. I made this and stuck it in the freezer. I made a pepper mixture including red peppers, black olives and scallions and rolled it inside chicken breasts and froze. I will top it with a cream cheese and salsa topping and bake.

Thursday - Leftovers - I have made Thursday nights leftover night now for a while. I work every Tues. and Thurs. and like knowing it'll be easy if I work late.

Friday - Biscuit Pizzas I have some pepperoni in the freezer and biscuits to use so I thought I 'd give this a try.

Saturday is Halloween and my Parents are coming over for dinner - I am making Apple Stuffed Pork Roast that I was going to make while my In-laws were here but we ended up going out to dinner instead. I never defrosted this so I am glad I have an occasion to make it now (And, free up freezer space!).

Sunday - Tequila-Lime Chicken with Spanish Rice - this recipe is from Fix, Freeze, Feast once again. I have made this before and we really like it. It's a simple marinade for Chicken breasts including soy sauce, tequila, sweet and sour and garlic. In my opinion, the best part about these recipes is, I portion them out with exactly enough for our family. I think I put 3 or 4 breasts per freezer bag then pour the marinade over them.

For more menu planning inspiration check out Org Junkie's Menu Plan Monday!

Veterans eat free deals in November!

SpringsBargains.com has all the details for Veterans to eat free at Applebee's on November 11th and at Golden Corral on November 16th.

Dominos Customer Appreciation Deal

Dominos Customer Appreciation Deal at Dominos. Get a large 1-topping pizza with extra cheese for $5.99 until October 25th. Carry Out Only. Click here for more details or to order online.


Thanks DenverMetroMoms

My Menu Plan for Oct. 19-25

I over did it with Chicken! I bought too much at Sunflower Market and I have no room in my freezer to fit it in! So, we will be eating a lot of chicken this week.

Tonight I made Fried Chicken with Mashed Potatoes and Gravy - these were on sale and I had a catalina I had to use up before it expired for $3.00 off Chicken or Beef. I really didn't need either so I got some drumsticks that were on clearance and spent $.45 on 2.5-3 lb. of Chicken after using the coupon.

Tuesday - Breakfast for Dinner - I pulled Bacon out of the freezer, I have some eggs on hand and I will also make home fries.


Wednesday - Curry Chicken with rice and some veggies from the freezer - While I was cooking dinner Monday night I also prepared the Curry Chicken, I really needed to do something with the Chicken Breasts I bought. I got this recipe out of the Cookbook I love so much - Fix, Freeze, Feast! I have never made this but everything I have made has been great. The recipes says to cut the chicken into bite size pieces, cook them, add the curry sauce and freeze them. This recipe made three portions so, I stuck two in the freezer and we'll eat one this week. I was glad to take care of the rest of the chicken I bought and can't wait to try this.

Thursday - Leftovers

Friday - Tortellini Pasta with Italian Sausage - I already have some cooked Italian Sausage in the freezer. The last time I made something with it I cooked 2lbs. (1lb. Hot and 1lb. Original) and put 1/2 in the freezer. I think this will be a hit with my daughter!

Saturday - Something with ground beef! How's that for specific? I have something in mind I just don't know what it's called. It has ground beef with onion, a can of baked beans and corn then you put biscuits on top and shredded cheese all over that.

Sunday is my wonderful Husbands 45th birthday so, we'll go out to eat!



For more menu planning inspiration check out Org Junkie's Menu Plan Monday!

Carnitas

This is one of our family favorites. I usually buy quite a big Pork Shoulder Roast and divide into quart size bag for the freezer. Then, I defrost and sprinkle with garlic salt and bake. I love having meals in the freezer ready to go.

Pork Shoulder
2 cloves of garlic
water (I guessed on this, maybe 1/2 cup)
1 onion, quartered
2 tsp. cumin
put all this in the crock pot on low for 8-10 hours

Take out and shred. I take out fat, if there is too much juice, pour some off.

Generously sprinkle with garlic salt
Bake 45 min on 350 degrees occasionally stirring

Serve on tortillas with cheese and salsa

Pineapple Casserole

Yum! I was looking through my recipes on my hard drive and I had forgotten about this one. I made this a couple times last year. I liked it enough after making it once that I brought to Thanksgiving at my In-laws. It really needs to be eaten HOT!

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

My Menu Plan Wednesday!

This weekly planning is just a couple days late! My In-laws were in town and it threw me off so and I decided I still need a plan for the week or I might not stay on track saving money. Going out to eat might be more tempting if I don't have a plan.

Tonight - I've got a BBQ Pulled Pork in the crock pot smelling good, as we speak. I'll make some homemade fries to go with. Potatoes are on sale at Safeway this week for $.99/10lb. bag!

Steak Burritos -We have Steak leftovers and leftover refried beans from when I made Chicken Enchiladas this past weekend.

Slow-Cookin' Mama's Maple-Dijon Chicken With Sweet Potatoes This recipe is from A Year of Slow Cooking by Stephanie O'dea. She was on Good Morning America this week, she made this recipe on the show and it looked good. And, I happen to have 2 sweet potatoes on hand so, I am going to make it.

Leftovers - We also still have leftover Chicken Enchiladas

Chicken Cordon Blue - I found this recipe in my Fix, Freeze, Feast Cookbook. I have some Ham to use up and I already have Chicken Breasts. I just need to get Swiss Cheese for this recipe.

For more menu planning inspiration check out Org Junkie's Menu Plan Monday!

My weekly menu plan for Oct. 5

I kinda went crazy last week buying produce at Sunflower Market. So, we'll be eating a lot of vegetables this week.


Monday - Hamburgers are getting added back in! Last night I made Chili, Cornbread and Butternut Squash so, I didn't make the burgers. I did make a double the batch of Chili and froze the other half and still have enough to have leftovers this week.

Tuesday - Chili Leftovers

Wednesday - Fish Sticks and Mac n' Cheese! I want to make it easy on myself since I'll be cleaning the house extensively! And, I believe I have to work late this Wednesday.

Thursday - Sunday my In-laws are coming into town. My Mother-in-law has already said she's bringing Steaks and Potatoes for us to enjoy one night! I know we'll probably go out to dinner at least once while their here but, that leaves 2 other nights of cooking that I will take care of. I will make Chicken Enchiladas Thursday night since they will be traveling and another night I will make Apple-Stuffed Pork Roast. I've never made this before and my Mother-in-law is an excellent cook so, there a little pressure (I've put on myself), I really hope it turns out well.

For more menu planning inspiration check out Org Junkie's Menu Plan Monday!